Description
Succulent shrimp sautéed in rich garlic butter sauce and served over fluffy rice. This restaurant-quality dish comes together in just 20 minutes with simple ingredients. The perfect combination of tender shrimp, aromatic garlic, and buttery goodness makes this an irresistible weeknight dinner or special occasion meal.
Ingredients
1½ pounds large shrimp, peeled and deveined
1 teaspoon salt
½ teaspoon black pepper
½ teaspoon paprika
Juice of 1 lemon, divided
4 tablespoons unsalted butter, divided
1 tablespoon olive oil
6 cloves garlic, minced
¼ teaspoon red pepper flakes (optional)
¼ cup chicken broth or seafood stock
2 tablespoons fresh parsley, chopped
1 tablespoon fresh basil, chopped (optional)
1½ cups long-grain white rice (jasmine or basmati)
2¾ cups water or chicken broth
1 tablespoon butter (for rice)
½ teaspoon salt (for rice)
Instructions
1. Rinse rice under cold water until water runs clear, then combine with 2¾ cups water, 1 tablespoon butter, and ½ teaspoon salt in a saucepan.
2. Bring rice to a boil, reduce heat to low, cover, and simmer for 15-18 minutes until tender and water is absorbed.
3. While rice cooks, thaw shrimp if frozen under cold running water and pat completely dry with paper towels.
4. Toss shrimp with salt, black pepper, paprika, and juice of half a lemon in a bowl.
5. Heat a large skillet over medium-high heat and add 2 tablespoons butter and 1 tablespoon olive oil.
6. Once butter is melted and foaming, add shrimp in a single layer without crowding the pan.
7. Cook shrimp undisturbed for 2 minutes until bottom turns pink and golden.
8. Flip each shrimp and cook for another 1-2 minutes until just cooked through and opaque.
9. Remove shrimp to a plate and add remaining 2 tablespoons butter to the pan.
10. Add minced garlic and red pepper flakes, sautéing for 30-45 seconds until fragrant but not browned.
11. Pour in chicken broth and remaining lemon juice, scraping up any browned bits from the pan.
12. Let sauce simmer for 2 minutes until slightly reduced.
13. Return shrimp to the pan with any accumulated juices and toss to coat in sauce.
14. Add fresh parsley and basil, tossing to combine, and cook for 30 seconds to heat through.
15. Fluff the cooked rice with a fork and divide among serving plates.
16. Top rice with garlic butter shrimp and spoon extra sauce over everything.
17. Serve immediately with extra lemon wedges and fresh herbs for garnish.
Notes
Pat shrimp completely dry before cooking—moisture prevents proper searing and creates a rubbery texture.
Don’t overcook the shrimp! They’re done when pink and opaque, which takes only 3-4 minutes total cooking time.
Cook shrimp in batches if your pan is small to avoid overcrowding, which causes steaming instead of searing.
Fresh garlic is essential for this recipe—pre-minced garlic from jars lacks the pungent flavor needed.
For keto/low-carb version, serve over cauliflower rice instead of regular rice.
Leftover rice and shrimp can be stored separately in airtight containers for up to 2 days.
Reheat gently over low heat to prevent overcooking the shrimp further.
For extra richness, stir ½ cup heavy cream into the sauce after adding the broth.
- Prep Time: 10
- Cook Time: 10
- Category: Main Course
- Method: Sautéing
- Cuisine: American
Nutrition
- Serving Size: 1 plate (about 6 oz shrimp with rice)
- Calories: 425
- Sugar: 1
- Sodium: 890
- Fat: 16
- Saturated Fat: 8
- Unsaturated Fat: 6
- Trans Fat: 0
- Carbohydrates: 42
- Fiber: 1
- Protein: 28
- Cholesterol: 285
Keywords: garlic butter shrimp, shrimp and rice, quick seafood dinner, easy shrimp recipe, weeknight dinner